Former Kitty Fisher’s head chef Tomos Parry is opening his debut restaurant Brat in Shoreditch this spring.

The restaurant draws on Parry’s Welsh heritage with a Basque influence to produce a menu that features turbot, red mullet and offal hot pot with laverbread and potatoes.

The wine menu will include a prominent list of sherries imported by Keeling Andrew & Co, the new wine company set up by Noble Rot founders Dan Keeling and Mark Andrew.

With a focus on open fire cooking, the kitchen is kitted out with wood ovens, surrounded by a counter bar and high stools.

Guests enter the first-floor restaurant through an unassuming entrance and up an original 1930s stairwell into the dining room. Other original features include art deco wood panelling and large steel frame windows.

“Brat will focus on a particularly gentle and simple style of fire cooking recognisable from Getaria, which generally means buy well and don’t ruin it,” says Parry. “Since leaving Kitty’s, I’ve been working closely with farmers and fisherman to create a menu which is structured around native ingredients at the peak of their season.”